Plain but Perfect-Every-Time Brown Rice
photo by Jonathan Melendez
- Ready In:
- 1hr 5mins
- Bring water to a boil.
- Once water is boiling, add brown rice, cover, and reduce to simmer.
- Simmer for 45 minutes, without opening pot.
- After 45 minutes, turn off heat and let sit for 15 minutes.
- DO NOT OPEN POT UNTIL 15 MINUTES ARE OVER.
- Open pot and fluff perfect rice.
My friends from south of the border gave me a great tip! If you want rice that is NOT sticky but nicely separated, and your using an electric Rice Maker use a little less water (1/4 cup or more depending on how much rice you are making) and "very important" lay a "tea towel" over the pot before you put the lid on. Don't open during the cooking and you will have perfect rice every time. **** Disclaimer: You should not do this if you are cooking rice on the stove esp. a gas stove!! Just saying in case anyone is wondering :-) Use your best judgment in this matter.
Last 2 batches were wonderful! How I tweeked recipe for added flavor: Used chicken broth instead of water. Made a larger batch with 4 cups broth, 2 1/2 cups light brown rice, salt, ghee butter. Smaller batch, 2 1/2 cups chicken broth, 1 1/4 cup light brown rice, non dairy buttery spread, salt, tumeric & cumin. Delish! Comes out right every time. Family begs for more
Thank you for sharing this! I follwed the directions on the back of the package of brown rice and it came out watery and I had to cook it a lot longer. I searched on here for a recipe, and I'm so glad I picked this one! I may use chicken broth in place of tbe water next time to up the flavor factor, but overall, this is a fool proof way to cook brown rice!
RECIPE SUBMITTED BY
I am an Information Systems technical specialist who got into cooking because of my mother's and my food allergies. I had to find substitutions for many popular food stuffs, such as potatoes, milk, corn and wheat, while still making food taste good. I have become fairly adept at modifying popular recipes so that no one can tell there were ingredient substitutions.